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30% Macabeu, 30% Xarel.lo and 40% Parellada.
More than 20 months aging in the cave. The complete aging process is done manually on the lees, and second fermentation and aging is under cork. All riddling and disgorging is also done by hand. Residual sugar less than 9 g/l. This wine presents a delicate and finesse tasting profile, distinguished notes of white fruits, flowers and herb cuttings. The palate is balanced with freshness and good equilibrium between sugar and acid. Fine and elegant bubbles.
About the producer
Mestres first documents as vine growers and négociants are dated from 1312. They produced their first sparkling wine in 1925, and opened their first bottle to celebrate Christmas in 1928. The Mestres family was the first producer to register the word CAVA, in 1959, aiming to inform the consumer that this was a sparkling wine aged in a cellar, using the words "wines made in cave" (vins de cava).They have always used the traditional grapes of their terroir: Xarel.lo, Parellada and Macabeu, all of them hand harvest on their own 74 acres of vineyards, some of the oldest vineyards in the area. To protect their patrimony, no insecticides or herbicides are used in the vineyard and pruning is carried out to reduce their vigor, therefore producing grapes of greater ripeness and intensity. Today, they still use traditional methods taught by their ancestors including long aging in caves. Nothing has changed at Mestres since they produced their first Cava, and you can taste the respect for their terroir and authenticity in their wines.